Work

Enterprise resource planning (ERP) in gastronomy education

Year: 2026
Type: article
Abstract: The main purpose of this research is to seek an answer to the question “Can the provision of issues such as communication, coordination, and process management through software and programs in institutions providing gastronomy education, together with the current technological developments, contribute to the development of education?” In this context, the applicability of enterprise resource planning systems in the field of gastronomy education and their effects on the quality of education were evaluated. In the research, a case study covering the in-depth examination of a specific system from qualitative research methods was conducted; the integration of enterprise resource planning systems into the gastronomy education process was addressed within the framework of the innovation diffusion model. While the universe of the research consisted of institutions providing gastronomy education in Turkey, the sample group was determined as foundation universities providing gastronomy education in Istanbul. The data collection process was carried out through face-to-face and online interviews with the department heads of the relevant universities; the interviews with a total of 10 department heads were recorded and analysed. The collected data were analysed using the coding method; the codes were transferred to the Excel environment, clustered, and classified using thematic analysis. The findings obtained as a result of the analysis were grouped under six main themes as “management, supply, education, motivation, software, and institutional factors”. As a result of the research, it has been determined that technological transformation and corporate software integration in institutions providing gastronomy education can make significant contributions to the efficiency and sustainability of educational processes.
Language: English
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W7135045145
FWCI:
Cites: 47
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